Material Science
Solutions for Food & Chemical Quality Testing

 

Farinograph-E

The proven Farinograph-E rheometer provides you with a reliable, reproducible picture of the water absorption and kneading properties of flours, in consideration of international standards

 

 

Features:

 

  • Variable speed (0…200 rpm)

  • Robust system that requires little maintenance

  • Variable temperature control system in the kneader’s double casing

  • Flexible test configuration: Define complex speed profiles

  • Record water dosing and dough temperature (with Aqua-Inject)

  • Various measurement and kneading attachments for countless processing tasks

 

Which tests can be conducted with the solution?

  • Viscoelastic properties

  • Water absorption

  • Dough stability

  • Dough development time

  • Dough softening

  • Baking behaviour

  • Gluten strength

 

 

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